Cranberry chutney to go with turkey, cranberry sauce for many things - recipes

Crimson cranberries make the base of these two sweet but tart sauces. The first is a thick chutney with the surprising juicy touch of whole grapes. The second is a liqueur-laced sauce finished with fresh orange segments.

� Empty your freezer and refrigerator of all perishable food items, such as milk, leftover meals, and fruits and vegetables. Check the expiration date on eggs, butter, and yogurt. If you�re leaving for more than a few weeks, unplug your refrigerator and open the freezer door to let it defrost. Leave an open box of baking soda to absorb the lingering odors. For the non-perishable food items that you store in the cupboard, like sugar and flour, make sure you tightly seal the containers. You don�t want to return home to find that unwanted guests�mice and ants�moved in during your vacation!A lot of people use bread bins or boxes to store their bread. Bread boxes are made up of wood, metal or plastic. Wooden boxes are said to be better when maintaining the freshness of your bread products but there's also a downside to using them. Wood can trap the moisture from the surrounding air, which can cause condensation inside your box in turn hastening the formation of mold inside your wooden box.Bring to a boil over high heat. Reduce heat to medium and boil gently, stirring often, until cranberries soften and begin to pop, 5 to 8 minutes. Add 2 small unpeeled red apples, cored and cut into 1/2-inch cubes; 1-1/2 cups seedless green grapes; and 1/2 cup coarsely chopped cashews (optional). Cook, stirring just until mixture is hot throughout. Remove cinnamon stick. Cover and refrigerate chutney up to 3 days; freeze to store longer. Serve cool. Makes about 8 cups. Spirited Cranberry Orange Sauce� Turn the thermostat down to about 55 degrees Farenheit. This step saves you money on your electrical bill and keeps any indoor plants cool.Make the sauces to serve with turkey or store in the freezer, ready to give as Christmas gifts. Cranberry and Green Grape Chutney

To serve, use a knife to cut skin and membrane from 4 large oranges. Cut and lift out orange segments between membrane. Add orange sections to cranberry sauce (thawed if frozen); stir gently to blend. Serve cool. Makes about 6 cups.